Braised Short Ribs

Beef and tagged



  • 3-4 lb lean beef short ribs
  • 1/2 cup flour
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp dry mustard
  • 2 medium onions, sliced and separated into rings
  • 1 clove garlic, chopped
  • 1 cup beer, wine, beef broth (or water)
  • 2 Tbsp flour
  • 3 Tbsp water


  1. Place short ribs on broiler rack or in skillet and brown to remove fat; drain well.
  2. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs.
  3. Place remaining ingredients except 2 Tbsps flour and the water in slow cooker; stir to mix ribs with onion rings (be sure onions are under ribs – not on top). Cover and cook on Low for 8 – 12 hours or on High for 4 – 6 hrs.
  4. Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste of flour and water. Turn slow-cooker to High and stir in paste. Cover and cook until gravy is thickened.

Serves 6.

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